Cake Ingredients:
1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking powder
2 tsp. soda
1 cup pecans
3 cups raw grated carrots
Preheat oven to 350 degrees F.
Mix oil and sugar. Add eggs one at a time blending after each. In another bowl, sift together dry ingredients and blend with other ingredients. Fold in carrots and chopped nuts until well blended.
Distribute
batter evenly into 3 (9-inch) cake layer pans, which have been generously
greased. Place in preheated oven and bake for 30 minutes or until springy. Cool layers in pans, for approximately 1 hour.
If preferred bake in a 10” tube pan at 350 degrees for 1 hour.
If preferred bake in a 10” tube pan at 350 degrees for 1 hour.
Frosting Ingredients:
1 pkg. 8 ounce cream cheese, room temperature
1 stick butter
1 box powdered sugar
1 tsp. vanilla extract
1 pkg. 8 ounce cream cheese, room temperature
1 stick butter
1 box powdered sugar
1 tsp. vanilla extract
Mix well
cream cheese and butter and add sugar and vanilla. Beat until fluffy.
To remove
layers from baking pan, turn upside down, tap edge of pan on a hard surface. Place
first layer, bottom side down, at center of cake stand. With a spatula, evenly
spread approximately 3 1/2 ounces of frosting on the layer. Center second layer
on top of first layer with topside down. Again with a spatula, evenly spread
approximately 3 1/2 ounces of frosting on the layer. Center third layer on top
of second layer with topside down. Using both hands, press firmly but gently,
all layers together to get one firm cake. With spatula, spread remainder of
frosting to cover top and sides of cake. Refrigerated until needed.
Frosting directions and photo from Food Network
